By Paul Hunter
Champagne Gonet Reserve Brut, 12% abv.
From Le Mensil in the heart of the Champagne appellation. Pale gold colour with great clarity and brightness and fine bead. The luscious fruit flavours developed in the mouth. This elegant bubbly was a blend of Pinot Noir 60%, Chardonnay 30% and Pinot Meunier 10%.
Boston Lobster Salad
Mas de la Rouvière Rosé, 2007, 13.5% abv.
From Bandol, Provence.
Grenache grape. A light pink colour with a berry fruit nose and a fresh fruit palate supported by a good backbone of acid. A very good match with the lobster.
New Zealand Snapper
Tokay Pinot Gris “Les Fromenteaux” 2005, 13% abv.
Produced by Josemeyer, Fronteau in Alsace. Bright gold and a spicy fruit nose. A mouth filling nutty fruit palate with fine balance and structure.
These wonderful flavours competed somewhat with the delicious fish.
Kurobuta Pork Cheeks
Savigny les Beaune, Moillard. 2004, 13% abv.
A ruby red Pinot Noir from Burgundy. Aromas of dark rich fruit followed by a nicely balanced fruit acid palate. This wine developed well in the glass and rewarded with a lingering firm tannin finish.
Pre-Dessert, Floating Island, Meringue/Passion Fruit Sorbet
Rum Matusalem, Cuba. 40% abv.
Sweet tropical nose and a deep gold colour with a fruity spirit flavour. A good pairing with the pre-dessert.
This rum is made by the solera blending process where rums of different ages are arranged in a system of tiered casks where the youngest is on the top and the solera casks are at the bottom. When the solera casks are considered ready a limited amount of the rum is bottled and rum from the next lowest tier is blended with the remaining solera and so on up through tier. This Solera was 15 years in the cask.
Rum Diplomatico, Venezuela. 40% abv.
Dark orange colour with aromas of fermented pineapple and nuts. The smooth palate had a caramelised sugar/nutty flavour and a drying finish.
An inspired match with the dessert.